For those of you who haven't come to a demonstration, we use products from our store: oils, vinegars, seasonings, and even tea. Keep up on demonstrations coming up on our facebook page, and sign up!
For the BBQ, we did some beef short ribs, using our BBQ seasoning and Cherry Malt Vinegar.
This is the recipe:
Cherry Malt BBQ Short Ribs
Beef Short Ribs
2 tablespoons KTLC safflower oil
1/4 cup KTLC BBQ seasoning
1/2 cup KTLC Cherry Malt Vinegar
1/2 cup beef stock
In a braising pan or a pressure cooker or slow cooker, heat the oil on high heat.
Brown all sides of the ribs. Do this in stages and don't overcrowd your pot.
Deglaze with the vinegar and stock. Cover and cook for 2-3 hours in an oven on low heat (325), or 1 hour on low pressure in a pressure cooker.
Take the meat out of the sauce and let rest on a platter, covered with aluminum foil.
While the ribs are cooking, you can prepare the rest of the meal.
Sweet Potato Fries with Maple Dipping Sauce
4 Sweet potatoes, scrubbed clean
4 Tablespoons KTLC Safflower oil
1 Tablespoon KTLC Steak Seasoning
1 Cup mayonnaise
2 Tablespoons maple syrup
1 Tablespoon KTLC Bay Seasoning
Cut the potatoes into wedges and place in a bowl.
Drizzle with safflower oil and toss to coat.
Bake in an oven at 425 degrees F for 25 minutes. In the meantime combine the mayo, maple syrup, and bay seasoning
Mix well and set aside
And last but not least...
6 bacon slices, diced
1 yellow onion sliced
4 garlic cloves, minced
2 cups beef stock
1/4 cup KTLC Spiced Apple Cider Vinegar
2 tablespoons molasses
salt and pepper
3 pounds fresh greens, collards, chard, kale, turnip greens, or mustard greens.
Add the stock, vinegar, and molasses and bring to a boil
Add the greens and push them down into the liquid with a spoon.
Cook partially covered until tender, about 1 to 1 1/2 hours, season to taste.